we first had rice soup for breakfast in chiang mai, thailand with a lady named we. before starting the day cooking with her, she fed us this beautifully simple and nourishing bowl of rice soup that kept us going for the rest of the afternoon. it made me wonder why I didn’t always have rice soup for breakfast since it’s super easy to make, eat, and heat up again for more than one occasion. toss a few eggs in for some added protein and you’re set for the day. her version had ground pork and chilis, but I’ll recreate that another time.
my fav butter chicken will always be from bombay mahal on st. laurent in montreal. that might be the case until I go to india, but I heard the dish is rather north american, just like general tso’s. still great in its own way, just a different category all on its own.
bombay mahal was the best place to go when you didn’t want to cook or just got in from a long travel day. be sure to try their delicious baingan bharta too - no where else I’ve been does it better! anyway, my excitement put me off track and I’m really here to tell you that this butter chicken is pretty damn good.
the amount of butter might be alarming, but I’ve already it cut down from a lot of other recipes. butter is in the name for a reason! and it’s so luscious and creamy because of it. serve with basmati rice and naan.
I didn’t grow up eating chicken adobo, but it feels like I’ve been eating it forever. there’s just nothing like a bowl of tangy, soy-saucy chicken on a bed of white rice. adobo is traditionally made with vinegar and soy sauce, but the added coconut milk in this version gives it a rich, southeast asian twist. with just a handful of ingredients, you’ll be able to whip this one up in no time - all you really need is to buy the chicken. feel free to sub the chicken with fried eggplant or tofu for a vegetarian version. must serve with white rice.
Massaman curry is one of my personal favourites. It's a go-to recipe when I host private dinners for larger groups, or have a free Sunday to spend cooking. It is rich, complex, and packed with SO much flavour, and I get giddy when I smell the paste frying. The aroma that fills the room is INCREDIBLE. After leaving it for a while to bathe and bubble in its own deliciousness, you're left with a magical, golden curry with beautifully tender chicken or beef. Damn, I'm mouthwatering again. This recipe definitely takes time 'sans aggression', but trust me, it is well worth it.
We’re always looking for new ways to integrate vegetarian meals into our diets, and as much as we love tofu we’re eager to explore some more imaginative alternate proteins. Lately, that has meant pulse-patties, from black bean burgers to falafels. We love falafels for transforming relatively-boring-but-packed-with-nutrients chickpeas into crisp-on-the-outside-moist-on-the-inside flavour bombs that add substance to rice bowls and keep us full for hours after a meal. They’re traditionally spiced with cumin, coriander, mint and cilantro, but we wondered if they could be done using the same blend of aromatics as our favourite Thai sausage, Sai Ua. The answer is a resounding yes. Full of lemongrass, turmeric, chilies, kaffir lime leaves and galangal, these Thai inspired falafels have a bold flavour that keeps you going back for more. For strict vegetarians, we use powdered dry mushrooms for umami, but if you’re more lenient we recommend a healthy dose of fish sauce.
This sausage from Northern Thailand is insane. It's spicy, rich, herbaceous and fragrant. There's a long list of ingredients that go into it, and it takes some commitment to stuff the sausages at home, but the end result is well worth it. If you don't have a sausage stuffer, not a problem. You can use a funnel and manually stuff the casings, or you can simply make patties out of the meat and fry them up in a pan. If you don't have a meat grinder (and realistically, how many people have a meat grinder at home?) simply substitute 2 lbs of ground pork for the belly and shoulder. We use long red chilies instead of bird's eyes simply because they're easier to calibrate - if you'd rather use bird's eyes, that's fine too.